| Healthy, allergy-free recipes |
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Rhubarb and Gooseberry Crumble
Description:
A traditional English summer fruit dessert. |
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Ingredients:
75g brown rice flour (or other gluten-free flour)
50g baking margarine
25g buckwheat flakes
25g millet flakes
25g hazelnuts, roughly chopped
60ml agave syrup or 50g fructose (or 75g brown sugar if you are not avoiding sugar)
1 tsp ground ginger
3 sticks of rhubarb, chopped into 3cm pieces
225g gooseberries
60ml fresh orange juice
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Preparation:
Preheat the oven to 180°C, and grease a medium-sized oven-proof pie dish.
Put the flour in a bowl and rub in the margarine until it resembles breadcrumbs.
Add the buckwheat flakes, millet flakes, two thirds of he agarve syrup or fructose (or sugar), and the ginger, and mix together well.
Mix the rhubarb, gooseberries and remaining agarve syrup (or frucose or sugar) together, and place in the greased dish.
Sprinkle the crumble mixture over the top, pressing it down lightly.
Put in the oven, and bake for 30-40 minutes until the topping is golden brown.
Serve hot with rice milk.
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Notes:
This recipe is very versatile and can be adapted according to what fruits are in season.
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| Preparation and Cooking Time: |
1 h |
Difficulty: | normal |
| Portions: | Serves 4 |
Amount: | |
| Vegetarian: | Yes |
Vegan: | Yes |
| Dairy free: | Yes |
Gluten free: | Yes |
| Egg free: | Yes |
Nut free: | No |
| Legume free: | Yes |
Low GI: | Yes |
| Yeast free: | Yes |
Best Bet: | Yes |
| Nightshade free: | Yes |
Citrus free: | No |
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